Are you ready to transform an ordinary dinner into an extraordinary culinary experience? This incredible one-dish wonder combines tender, golden-brown meat, perfectly cooked rice, and a medley of vibrant vegetables, all swimming in a creamy, flavor-packed sauce that will have your family begging for seconds. Whether you're using pheasant for a gourmet twist or classic chicken for a familiar comfort, this casserole is about to become your new go-to recipe that promises to impress even the pickiest eaters!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole pheasant or chicken, cut into pieces
- 2 cups of mixed vegetables (carrots, peas, corn)
- 1 can of cream of mushroom soup
- 1 cup of chicken broth
- 1 cup of rice
- Salt and pepper to taste
- 1 teaspoon of thyme
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large casserole dish by lightly greasing it with butter or cooking spray.
- Rinse the pheasant or chicken pieces under cold water and pat dry thoroughly with paper towels. Season generously with salt, pepper, and thyme on all sides.
- In a large skillet, brown the chicken or pheasant pieces over medium-high heat until they develop a golden-brown exterior, about 3-4 minutes per side. This will help seal in the meat's juices and add depth of flavor.
- Chop the mixed vegetables into uniform bite-sized pieces to ensure even cooking.
- In a mixing bowl, combine the cream of mushroom soup and chicken broth. Whisk together until smooth and well incorporated.
- Spread the uncooked rice evenly across the bottom of the prepared casserole dish.
- Arrange the browned meat pieces on top of the rice, then distribute the mixed vegetables around and between the meat.
- Pour the soup and broth mixture evenly over the meat and vegetables, ensuring all ingredients are well-coated.
- Cover the casserole dish tightly with aluminum foil to trap moisture and prevent the dish from drying out.
- Place the casserole in the preheated oven and bake for approximately 1 hour and 30 minutes, or until the meat is tender and fully cooked, and the rice has absorbed the liquid.
- Remove the foil during the last 15 minutes of cooking to allow the top to brown slightly and develop a nice crust.
- Check the internal temperature of the meat to ensure it reaches 165°F (74°C) for safe consumption.
- Let the casserole rest for 10 minutes after removing from the oven to allow the juices to redistribute and the dish to set.
- Serve hot, garnishing with fresh herbs like parsley or chives if desired.
Tips
- Pat the meat completely dry before seasoning to ensure a beautiful golden-brown crust when browning.
- Use fresh, high-quality herbs like thyme to elevate the overall flavor profile of the dish.
- For extra richness, consider using homemade chicken broth instead of store-bought.
- Don't skip the browning step - it's crucial for developing deep, complex flavors.
- Allow the casserole to rest after cooking to let the juices redistribute, ensuring moist and tender meat.
- If you prefer a crispier top, you can finish the casserole under the broiler for 2-3 minutes after removing the foil.
- For a gluten-free version, use a gluten-free cream of mushroom soup and verify all ingredient labels.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 90mg
